With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Also known as “butter chicken”, this dish is traditionally made by cooking the chicken in a hot oven (or tandoor) and then simmering it in the curry sauce which is then garnished with fenugreek leaves.

Cook our delicious Chicken Makhani in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Chicken Makhani. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Butter Chicken Spices pot, a Makhani Curry Paste pot and a Fenugreek Leaves pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Chicken Makhani in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Butter Chicken Spices
  • Makhani Curry Paste
  • Fenugreek Leaves

Your shopping list for 2 servings:

  • 3 boneless chicken thighs
  • 100g plain yoghurt
  • 120g Basmati rice
  • 1 large onion
  • 300g passata
  • 50ml double cream
  • 15g butter (from cupboard)
  • half a cucumber (optional)
  • 1 tomato (optional)

Our 20 minute recipe

  1. Heat the oven to 200C/fan 180C/gas 6

    Marinate the chicken in the BUTTER CHICKEN SPICES and half of the yoghurt.

    Arrange on a baking tray and cook in the oven for 15 mins. 

    Meanwhile, cook the rice according to packet instructions. 

  2. Make the curry base

    Fry the onions in oil in a pan for 6-8 mins, or until golden.

    Add the MAKHANI CURRY PASTE and fry for 2 mins.

    Stir in the passata and let it cook for 5 mins. Meanwhile, prep the optional cucumber/tomato salad. 

  3. Finish the curry sauce

    Put all the chicken into the curry. Add the FENUGREEK LEAVES and mix them in. 

    Turn down the heat to low, add the butter and the cream and stir well. 

  4. Serve! 

    Serve the curry with rice and the salad (optional) along with some extra yoghurt


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